The Salchichón sausage is perhaps the most typical of all Spanish cold cuts, and this is our own home recipe for it. All meat (lean and bacon meats mostly) comes from D.O. Teruel pork, and is then lightly spiced for a sweet and aromatic taste.

It's presented in a natural gut with the meat rather coarsely grinded to achieve a characteristic look. Of an intense marbled purple colour, it's cured for 30 days on a cellar.